Ingredients for Bay Leaf And Lemon Marinated Swordfish Kabobs
- Not found in recipe
- 2 tablespoons fresh lemon juice
- Not found in recipe
- 3 bay leaves
- 1/2 lemon, cut into 4 slices
- Not found in recipe
- 1 pound swordfish steak, cut into 1-inch cubes
- 4 cherry tomatoes
- 1 green bell pepper, cut into 1-inch squares
- cooking spray
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 4 skewers
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How to Make Bay Leaf And Lemon Marinated Swordfish Kabobs
- In a large zip-top heavy-duty plastic bag, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried basil, 2 bay leaves, and 1/2 teaspoon salt.
- Add 1 pound swordfish, cut into 1-inch cubes, to the bag.
- Seal the bag, and marinate in the refrigerator for at least 1 hour, turning the bag occasionally.
- Remove swordfish from the bag, reserving 1/4 cup of the marinade. Discard the bay leaves.
- Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice (about 1/8 of a lemon), 1 cherry tomato, and 1 1-inch square of bell pepper alternately onto each of 4 skewers.
- Preheat your broiler.
- Place kabobs on a broiler rack coated with cooking spray. Place the rack on a broiler pan.
- Broil 5-1/2 inches from the heat for 3 minutes.
- Turn kabobs over, and broil for another 3 minutes, or until the fish flakes easily with a fork, basting occasionally with the reserved marinade.
- Serve immediately. Yields 4 servings.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
4g
Fat
6g
Carbs
0g
